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Glazed Lemon Zucchini Bread

  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/2 cup sugar
  • 2 TBS lemon juice
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Glaze

  • 1 cup powdered sugar
  • 2 TBS lemon juice
  • 1 TBS milk

In large bowl beat eggs. Add oil and sugar till well blended. Blend in juice, buttermilk, and zest. Fold in zucchini. Add dry ingredients.

Pour into greased loaf pan.

Bake at 350 degrees for 40-45 minutes.

Spoon glaze over it while still warm.

Let glaze set before cutting.

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Chocolate Zucchini Bread

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 Eggs
  • 1 tsp. vanilla
  • 2 1/4 cups flour
  • 1/4 cup cocoa
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups grated zucchini squash
  • 1 cup chopped nuts
  • 1 cup miniature chocolate morsels
  • 1 cup shredded coconut

Combine sugar, oil, eggs, and vanilla, blending well.

Combine flour, cocoa, baking powder, baking soda, and salt. Add to egg mixture, blending thoroughly.

Stir in nuts, chocolate morsels, and coconut.

Pour into 2 greased 9X5X3-inch loaf pans.

Bake at 325 for 1 hour. Cool in pans for 10 minutes, then invert on wire cooling racks to complete cooling.

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Zucchini Chocolate Cake

½ cup oil

1 egg 2 tsp vanilla

1 cup shredded zucchini

2 cup flour

1 tsp. salt

½ cup cocoa

1 ½ tsp. baking soda

1 ½ cup sugar

 

Blend in order.  Put in a greased 9X13 pan.  Bake 350 for 18-20 min or until done.